Vegetarian Ceviche with Lime and Tofu
Ingredients:
2 lb firm or extra firm tofu
2 tbsp vegetarian Worcestershire sauce
4 large tomatoes, seeded and chopped
1/2 cup freshly squeezed lime juice
1 cup cilantro, chopped
1 small jalapeno, seeded and minced
Sea salt, to taste
1 small red onion, finely chopped
1 medium green pepper, finely chopped
2 tbsp fresh ginger root, peeled and minced
2 cloves garlic, minced
1 cup canned coconut milk
Preparation:
Preheat oven to 400°F.
Drain the tofu.
Cut into 1-inch cubes and pat dry with a paper towel.
Mix tofu with Worcestershire sauce.
Spread tofu out evenly on a parchment-lined cookie sheet and bake for 30
minutes, turning tofu over once in the middle of baking.
Cool to room temperature.
When tofu has cooled, mix together all remaining ingredients in a large bowl.
Add the tofu cubes and toss gently.
Allow the flavours to blend in the refrigerator for at least 2 hours to overnight
before serving.
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